A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.

Beer style: Berliner Weisse

Contains 4.6 kg malt: Pilsner, Wheat.
Hops: Saaz.
Yeast: Lactobacillus Brevis/German Ale.
Addons: Passionfruit puré, Water justering, yeast nutrition, clarifier, cleaner, and disinfection.

Alcohol percentage: approx. 3.5%
Bitterness: 3.5 IBU
Color: 4.3 EBC
OG: 1.035
FG: 1.008
Intended for 25 liters wort for fermentation

Link to the recipe in Brewfather

All our All-Grain beer sets are prepared on demand, just after ordering. You choose how malt should be crashed.

All hops are weighed according to recipe, packed and vacuumed. We use dry yeast and Norwegian Malt from Malteriet and Norsk Malt. The malt is also weighed up according to the recipe and next it is crashed according to your choice.

In boxes you will find also water adjustment, amound according to recipe, yeast nutrition and clarifier. Cleaner and disinfection for 10l water, everything, along with detalied recepie/instruction.

Our different beer sets have different contents and amounts of malt. Some brewing machines can not have room for all the malt. If you choose to go beyond the manufacturer's recommendation, you will be able to experience lower yields (less OG) and you may also experience so-called "stuck mash" (the strainer becomes clogged and circulation / runoff becomes difficult).

Manufacturer`s own recommendations of malt quantity:

Robobrew BrewZilla / Digiboil:
35L: max 8 kg
65L: max 16 kg

Grainfather:
30L: max 9 kg
70L: max 17 kg

Speidel Braumeister:
model 10: max 2.8 kg
model 20: max 6 kg
model 50: max 13 kg

Brewtools:
B40pro: max 9 kg
B80pro: max 20 kg
B150pro: max 35 kg

Berliner-Style Weisse

Low in alcohol, refreshingly tart, and often served with a flavored syrup like Woodruff or raspberry, the Berliner-style Weisse presents a harmony between yeast and lactic acid. These beers are very pale in color, and may be cloudy as they are often unfiltered. Hops are not a feature of this style, but these beers often do showcase esters. Traditional versions often showcase Brettanomyces yeast. Growing in popularity in the U.S., where many brewers are now adding traditional and exotic fruits to the recipe, resulting in flavorful finishes with striking, colorful hues. These beers are incredible when pairing. Bitterness, alcohol and residual sugar are very low, allowing the beer’s acidity, white bread and graham cracker malt flavors to shine. Carbonation is very high, adding to the refreshment factor this style delivers. Many examples of this style contain no hops and thus no bitterness at all.